|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed cup with lid & straw stored above single service items. Removed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Handwashing Sinks, Installation - PF Water for hand wash sink should be tempered to allow for proper handwash. Observed 1 hand sink in kitchen with water temperatures inconsistent and varying between totally hot or cold. Gave instruction to provide tempered water minimally 100 F for handwashing. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple chicken wings and corn at less than 135 F. 2 heat lights were burned out over areas where out of temperature foods were found. Gave instructions. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed brie cheese date marked reportedly for 30 days. Date marked for discard 12/2/16. Gave instruction to relabel to provide 7 day shelf life as this cheese is not exempt from rule. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed 2 heat lamps in hot hold case burned out and areas beneath were not holding foods at approved temperatures. |